Quinoa Salad with Kale, Pine Nuts, and Parmesan

Ingredients for Quinoa Salad with Kale, Pine Nuts, and Parmesan

• 4 tablespoons extra-virgin olive oil, divided

• 1 small onion, minced

• 475ml white quinoa, rinsed

• 1 1/2 cups water

• 3 cups chopped kale (about 350g )

• 80ml red wine vinegar

• 1 teaspoon Dijon mustard

• 80g toasted pine nuts

• 80g grated Parmesan cheese (about 45g )

• kosher salt and black pepper

• N/A

1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.

2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 45ml olive oil, whisking continuously to emulsify the dressing.

3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.